How to make meringue
In this article, you will find the irresistible and sickening sweet pastry, tempting like no other.
Meringue, a classic option in pastry and desserts
The meringue is a light, soft dessert that produces a sensation difficult to describe in those people who try it. Its ingredients are very cheap and easy to find at home.
To make meringue is very easy, but the secret is in its baking process. Meringues take longer to cook because they should be cooked at low heat so as not to be dry or crushed.
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Recipe to prepare meringue
Ingredients:
- 4 egg whites.
- 1 pinch fine salt.
- 250 grs ground sugar.
- 1 teaspoon vanilla essence.
Meringue preparation:
Place the egg whites in a bowl and add the salt. Beat them with a fork until you get a firm cream and stiff peaks form. Then, add the sugar slowly as rainfall while stirring slowly. Finally, add the vanilla essence.
"In order to get a perfect meringue, egg whites should be absolutely free from any yolk remaining. Also, they should be at room temperature, you should not use egg whites from the fridge."
Place the meringue preparation into a piping bag with a wide mouth piping nozzle and make peaks on a buttered and floured baking sheet or surface sprinkled with a little bit of sugar. Then,cook it for 60 minutes in a moderate oven. Once they get dry, remove from the heat.
You can eat them with no dressings added or you can add them dulce de leche or whipped cream.
If you do not have a piping bag you can make the peaks with a tablespoon or a teaspoon, depending on the size you want to make the meringues. You take a little of the meringue preparation with the spoon and place it on the baking sheet in the oven.
Tips to make a perfect meringue
As every pastry making, the meringue has many little secrets that will help you make them perfect.
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"Its ingredients are very cheap and easy to find at home."
- Egg whites should be absolutely free from any yolk remaining. Also, they should be at room temperature, you should not use egg whites from the fridge.
- You should sift the sugar many times before using it so as to use dry sugar.
- Salt makes stiffer egg whites.
- The oven should be at minimum heat, so the meringue is dry inside without burning.
- Do not open the oven before the first 30 minutes of the cooking process.
- If the day is rainy or wet, the cooking time should be longer for them to dry well and not to be gummy.
In order to get tasty flavored meringues, you can add grated orange or lemon peel, a pinch of coffee or chocolate, almond essence, coconut essence etc, to the egg whites.
